20 mins
Super easy
serves 4
About the recipe
These langoustines are a little bit indulgent, look dead impressive and are absolutely delicious
Ingredients
½ a garlic clove, peeled
1 teaspoon sea salt, plus a little extra
1 large free-range egg yolk
1 teaspoon Dijon mustard
300ml extra virgin olive oil
lemon juice, to taste
freshly ground black pepper
12 langoustines, from sustainable sources, ask your fishmonger
optional: sprigs of fennel tops
Method
- Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit.
- Once you’ve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.
- Lay your langoustines flat on a chopping board and, with a sharp knife, saw through their shells lengthways – cutting three-quarters, not all, of the way through. Open them out in a butterfly style and flatten them down gently with the heel of your hand.
- Season the langoustines and cook them, cut-side down, across the bars (so they don’t fall through) on a hot barbie for 2 minutes and then for 30 seconds on their backs before lifting them on to a serving plate.
- Sprinkle with torn fennel tops, if using, and serve with the lemony aïoli.
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